Rigatoni Primavera with Pancetta

Name: Rigatoni Primavera with Pancetta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Asparagus; 1 cup Fresh Basil; 1 cup Fresh Parsley; 3 whole Garlic; 0.25 cup Green Onion; 1 cup Green Peas; 0.5 whole Lemon; 0.5 cup Mint Plant; 3 tbsp Olive Oil; 0.5 cup Pecorino Cheese; 8 oz Rigatoni; 0.5 tsp Salt & Pepper; 8 oz Thick-Cut Bacon; 0.25 cup Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪

Rigatoni Primavera with Pancetta marries crispy, salty pancetta with a velvety herb-and-lemon sauce that brightens each bite. Sweet peas and tender asparagus add fresh spring texture, while Pecorino brings a nutty finish. Serve for a weeknight dinner or a relaxed spring gathering when you want something rich yet fresh.

Prep20 mins
Cook20 mins
Serves4
DifficultyMedium

1

Pour 2 tablespoons of the olive oil into a large pan and set the heat to medium. Add the diced pancetta and cook, stirring occasionally, until the pancetta is browned and most of the fat has rendered, 7 to 10 minutes. Turn off the heat.
2

Remove some pancetta and set aside to garnish the top, if desired. If you like, pour off some of the excess pancetta fat from the pan, leaving at least 2 or 3 tablespoons.
3

Add the green onions and turn the heat to medium-low. Sauté the green onions for a few minutes to soften slightly, then turn off the heat and hold until the pasta is cooked.
4

While the pancetta cooks, bring a pot of well-salted water to a boil. Add the rigatoni and set a timer for 2 minutes less than the pasta’s recommended cooking time, or about 7 minutes for mezzi rigatoni. Stir occasionally.
5

Meanwhile, combine the parsley, basil, mint, garlic, lemon juice, and water in a blender jar or cup; blend in the blender or with an immersion blender until smooth. Set aside.
6

When the timer goes off, stir in the asparagus and peas and continue cooking for 2 minutes, or until the pasta is done to your liking. Use a strainer to transfer the pasta and vegetables to the pan with the pancetta.
7

Turn the heat to medium-low and pour in the herb mixture. Stir to combine. Season with salt and drizzle in about 1 tablespoon olive oil. Add about 1/4 cup pasta water and stir over medium-low heat until everything is hot.
8

Turn off the heat and stir in the cheese. Taste for seasoning and serve right away. Garnish with more cheese, the reserved pancetta, and additional sliced green onions.